Gnocchi Carbonara

• 500 g (17.5 oz) gnocchi
• 3 medium egg yolks
• 1 teaspoon olive oil
• 1 large garlic clove
• 130 g (4.5 oz) guanciale or pancetta
• 40 g (1.5 oz) pecorino cheese, grated
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Bring a large pot of water to a boil, salt it, and cook the gnocchi according to the instructions on the package. (They're typically ready when they start floating.) Reserve some water before draining.

2. 2

   Meanwhile, mix the egg yolks with the pecorino in a bowl and add 1-2 tablespoon of gnocchi water to thin the mixture a bit. Season with some freshly ground black pepper and set aside.

3. 3

   Heat the olive oil in a large pan. Crush the garlic clove with your hand and add it to the pan. Fry it for a minute, then remove it from the pan and discard it.

4. 4

   Add the pancetta to the pan and cook for 4-5 minutes on medium heat until slightly crispy. Stir in the cooked gnocchi and continue to cook for a couple of minutes, stirring often, until they become slightly golden.

5. 5

   Turn off the heat. Wait a minute to allow the pan to cool down a bit, then stir in the egg and pecorino mixture. Toss to coat the gnocchi and add a bit of gnocchi water if it looks too thick.

6. 6

   Serve immediately with more freshly ground black pepper.